• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Butter Half logo

  • Recipes
    • Appetizers and Snacks
    • Breads and Pastries
    • Breakfast and Brunch
    • Desserts
    • Drinks and Smoothies
    • Main Dishes
    • Salads
    • Sandwiches and Wraps
    • Sauces and Dressings
    • Side Dishes
    • Soups and Stews
    • Instant Pot Recipes
  • About
    • Work With Me
    • Privacy Policy
    • Disclaimer & Disclosure
  • Cookbook
menu icon
go to homepage
  • Recipes
    • Appetizers and Snacks
    • Breads and Pastries
    • Breakfast and Brunch
    • Desserts
    • Drinks and Smoothies
    • Main Dishes
    • Salads
    • Sandwiches and Wraps
    • Sauces and Dressings
    • Side Dishes
    • Soups and Stews
    • Instant Pot Recipes
  • About
    • Work With Me
    • Privacy Policy
    • Disclaimer & Disclosure
  • Cookbook
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
      • Appetizers and Snacks
      • Breads and Pastries
      • Breakfast and Brunch
      • Desserts
      • Drinks and Smoothies
      • Main Dishes
      • Salads
      • Sandwiches and Wraps
      • Sauces and Dressings
      • Side Dishes
      • Soups and Stews
      • Instant Pot Recipes
    • About
      • Work With Me
      • Privacy Policy
      • Disclaimer & Disclosure
    • Cookbook
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    The Butter Half / Kitchen Tips / Instant Pot Recipes / How to Make Instant Pot Hard Boiled Eggs

    How to Make Instant Pot Hard Boiled Eggs

    By Abbey Rodriguez • Published: Mar 22, 2018 • Modified: Apr 15, 2019 • Leave a Comment • This post may contain affiliate links.

    JUMP TO RECIPE PRINT

    Today I am teaching you how to make Instant Pot hard boiled eggs. It's one of the very first recipes you should cook in your pressure cooker. Not only is it an easy way to dip your toes into the initially scary world of the Instant Pot (we all think we will blow up), but you will NEVER make hard boiled eggs another way! Pinky promise.

    3 Reasons to Make Instant Pot Hard Boiled Eggs

    I'm a list maker by default, so here is the list of reasons why I get eggcited (ha!) about Instant Pot hard boiled eggs:

    1. They are foolproof. Honestly. You put them in the pot, and push a button. You don't have to control the temperature and set a timer. The pressure cooker does that all for you.
    2. You don't run the risk of burning your pretty little hands. We've all had run-ins with an overly zealous pot of  boiling water that spits and spews. Also, one of my BIGGEST pet peeves in life is draining hot water out of pots. You know, the whole put the lid on the pot thing our moms taught us? Inevitably, I'm a klutz and my eggs always get cracked!
    3. They peel easily and cook evenly. #byegreenyolk

    White eggs on steamer rack in Instant Pot bowl

    Tools You Need to Make Instant Pot Hard Boiled Eggs

    • Obviously you need your pressure cooker. I use the 6-quart Instant Pot DUO, which is great for my family of five. If you have a larger family, I recommend the 8-quart.
    • Egg steam rack. This allows your eggs to steam and cook evenly, and then you can easily remove them from the pot when they are finished. Prevents burning your hands or cracking. This egg rack comes with grippy silicone mittens too! Click here to buy.
    • If you don't have the egg rack, use the trivet that comes with your Instant Pot, as pictured above. It's important you keep you eggs out of the water!

    Can I Make a Dozen Hard Boiled Eggs in the Instant Pot?

    Why, yes! You absolutely can! Another joy of using your pressure cooker—you can make a lot of eggs at once! Depending on the size of your pressure cooker, you can make a dozen hard boiled eggs comfortably.

    This is perfect for egg salad sandwiches, potato salad, dying Easter eggs, deviled eggs, and beyond!

    Overhead shot of peeled hardboiled eggs on blue and white kitchen towel

    Soft Boiled vs. Hard Boiled Eggs

    Okay, so I have tested hard boiled eggs in the Instant Pot at least eight different times before coming to the exact timing and process that I prefer. And you know what I discovered? The perfect hard boiled egg is possibly one of the most subjective concepts on the entire planet. Like, up there with art. (Hard yes or hard pass on Frida Kahlo?)

    Some people love their yolk slightly on the soft boiled side, with the yolk a dark yellow and chewy texture. Some people are die-hard boiled egg enthusiasts (sorry, eggs are possibly the punniest food in eggsistence... have I gone too far?) and like the yolk light yellow and FIRM. I feel that I'm somewhere in the middle, and this recipe gives you my perfect hard boiled egg.

    Learn how to use your Instant Pot more confidently and efficiently

    If you are Instant Pot pressure cooker challenged, I GOT YOU. That's why I created the Instant Pot Palooza video course, where I teach you all the basics. It also includes your Instant Pot dinner ebook, cooking time guide, and meal plan calendar so you are ready to rock and roll with quick and easy meals for your family!

     Click here to enroll in your course!

    Grab the recipe below for Instant Pot hard boiled eggs and enjoy!

    Instant Pot Hard Boiled Eggs

    How to Make Instant Pot Hard Boiled Eggs

    By: Abbey Rodriguez
    PRINT PIN RECIPE
    Learn how to make Instant Pot hard boiled eggs. With this process they cook evenly, peel easily, and you can make up to a dozen hard boiled eggs in the Instant Pot at once. Eggcellent!
    Prep Time 5 minutes
    Cook Time 9 minutes
    Total Time 14 minutes
    Servings: 12 eggs
    Calories: 71kcal

    Ingredients

    • 12 large eggs or however many you want
    • 1 cup water

    Instructions

    • Pour 1 cup of water in bowl. Place steam rack in Instant Pot bowl. Add in eggs.
    • Close and lock lid, flip valve to "Sealing" and cook on manual high pressure for 5 minutes. Let it natural release for 4 minutes (the timer on the screen), then flip the valve to "Venting" to quick release any remaining pressure.
    • Remove from pot and run under cool water. Allow eggs to cool 2-3 minutes and peel.

    Nutrition

    Calories: 71kcal | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 186mg | Sodium: 72mg | Potassium: 69mg | Vitamin A: 270IU | Calcium: 28mg | Iron: 0.9mg

    SaveSave

    SaveSave

    SaveSave

    SaveSave

    SaveSave

    SaveSave

    Sharing is caring!

    350 shares

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi, I'm Abbey! Certified Holistic Nutritionist & Herbalist | I healed my body using holistic nutrition and herbs. And I believe you can, too. Here you will find nourishing recipes and wellness tips for the family, as well as my herbal cookbook, Root & Nourish. Because you can achieve your ultimate wellness goals using plants and whole foods.

    More about me →

    Reader Favorites

    • 15 Minute Instant Pot Italian Meatballs
    • Easy Baked Frittata Recipe with Spinach (Gluten-Free)
    • Easy No-Bake Cookies with Chocolate Chips and Peanut Butter
    • Home Remedy Ear Infection Drops That Actually Work

    Summer Recipes

    • Easy Gluten-Free Blueberry Muffins
    • Easy and Healthy Chicken Salad Recipe
    • 30-Minute Instant Pot Creamy Chicken Pasta
    • Healthy Berry Crisp (Gluten Free + Vegan)
    As seen in Pop Sugar, The Huffington Post, BuzzFeed, Shape, and more.

    Footer

    ↑ back to top

    As seen on...

    About

    • Privacy Policy
    • Disclaimer

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    Copyright © 2022 The Butter Half